GLUTEN FREE GINGERBREAD COOKIES WITH MOLASSES RECIPES

Steps:

• Mix the flour, spices, baking soda and salt in a medium mixing bowl; set aside.
• In a large mixing bowl, cream butter and brown sugar together.
• Add in the egg, molasses, and vanilla extract. Cream until smooth.
• Add in half the flour mixture and mix until combined.
• Add in the remaining flour mixture and continue to mix until combine.
• Shape dough into a ball and divide in half.
• On a piece of parchment paper, pat dough down into a 1-inch disk. Repeat with the other half of the dough.
• Refrigerate for 1-2 hours, or until cold and firm.
• Once the dough has chilled, remove it from the refrigerator and place a piece of wax paper on top. Using a rolling pin, roll dough out until its 1/4 inch thick.
• Preheat oven to 350°F (180°C).
• Remove the wax paper from the top of the dough. Using cookie cutter, cut shapes into the dough. Use a spoon or butter knife to remove the extra dough from around the shapes. Roll extra dough back into a ball, and place the wax paper back on top, and roll into 1/4 inch thickness. Repeat until all dough is used.
• Transfer the parchment paper with the gluten free gingerbread cookies cut-out onto a baking sheet.
• Bake for 8-10 minutes, or until the edges are firm and the centers are set. Remove from the oven and cool to room temperature.
• For the icing: mix all ingredients in a small mixing bowl until smooth. Spoon icing into a piping bag with a small tip. Let the icing set for a couple of hours before storing.
• Store in an airtight container at room temperature for up to 4 days.

Steps:

• Prepare the Dough. Whisk together gluten-free flour, ground ginger, ground cinnamon, baking powder, salt, and ground clove. Set aside.
• Cream together butter and dark brown sugar until a thick paste forms, about 30 seconds. Add egg and molasses. Blend until combined. Stop mixer and scrape down the bottom and sides of the bowl. Run mixer for a few seconds after scraping the bowl. Add dry ingredients. Blend until a dough forms.
• Chill Dough. Lightly dust your countertop with gluten-free flour. Turn dough out onto counter and pat into a round. Wrap tightly with plastic wrap. Chill for several hours or overnight.
• Bake Cookies. Preheat oven to 350°F. Line one or two baking sheets with parchment paper and set aside. Remove dough from the refrigerator and allow to stand for about 15 minutes. This allows the dough to soften a little, making it easier to roll. Divide dough in half and roll out to about 1/4-inch thickness on a generously rice floured countertop. Cut into shapes. Place cookies on a parchment-lined baking sheet. Bake until edges are golden-brown and aromatic, about 12 minutes. Repeat with remaining dough. Be sure to allow the baking sheet to cool between batches to prevent the cookies from spreading.
• Cool Cookies. Cool cookies on a wire rack. Decorate as desired. Store cookies in a covered container for up to one week.